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–+ servings

Classic Vegetable Soup with Pink Salt

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A comforting and nutritious vegetable soup enhanced with pink salt, perfect for weight loss and overall health.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Carrots, chopped Adds sweetness and beta-carotene; can substitute with sweet potatoes.
  • 1 cup Celery, chopped Provides crunch; can swap for zucchini.
  • 1 cup Green beans, trimmed Offers texture; can use peas instead.
  • 2 cups Tomatoes, chopped Adds acidity; fire-roasted canned tomatoes can enhance flavor.
  • 1 medium Onion, chopped Base flavor; leeks or shallots can be used as alternatives.
  • 2 cloves Garlic, minced Boosts immune support; garlic powder can be used if fresh is unavailable.
Seasonings
  • 1-2 teaspoons Pink salt Enhances flavor and provides trace minerals; sea salt can substitute.
Broth
  • 6 cups Vegetable broth Use low-sodium for a healthier option.

Method
 

Preparation
  1. Wash and chop your vegetables into uniform bite-sized pieces.
Sauté Aromatics
  1. In a large pot, heat oil over medium heat. Add chopped onions and minced garlic, sauté for 3-4 minutes until soft.
Add Hard Vegetables
  1. Toss in chopped carrots and celery. Stir occasionally for 5 minutes until they begin to soften.
Incorporate Broth
  1. Pour in vegetable broth and add green beans and tomatoes. Bring to a gentle simmer.
Season the Soup
  1. Stir in pink salt, adjusting to taste, and let simmer on low heat for about 20-25 minutes.
Adjust and Serve
  1. Check for seasoning, remove from heat, and serve hot.
Garnishing
  1. Optional: Add fresh herbs or a squeeze of lemon before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSodium: 600mgFiber: 8gSugar: 5g

Notes

Prep vegetables ahead of time for easier cooking. This soup can also be frozen for up to 3 months.

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